Light and fluffy, these delectable cheesecakes are topped with chocolate covered strawberries.
INGREDIENTS
FOR THE CRUST:
- 1 c. graham cracker crumbs
- 4 TB unsalted butter, melted
- 1/4 c. granulated sugar
- pinch of salt
- FOR THE FILLING:
- 16 oz. cream cheese, room temperature
- 2 eggs, whites and yolks separated at room temperature
- 3/4 c. granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- dash of granulated sugar
ASSEMBLY AND TOPPING:
- cupcake/muffin liners
- melting chocolate
- strawberries
INSTRUCTIONS
- Preheat the oven to 375°F.
- In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust. There may be some crumbs left over.
- Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.